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Ratatouille & Pesto Wheat Berries

Ratatouille & Pesto Wheat Berries

4rating out of 5

(130 reviews from our customers)

Prep Time

30 min



Ratatouille, traditionally a French stew of sweet mixed vegetables, normally requires hours of slow cooking. We've simplified this method by tossing vegetables in olive oil and roasting them in a hot oven, then combining them with a rich tomato sauce. Sat over nutty wheat berries, dressed in a cheese and basil pesto. Ratatou-easy!

Prep Time

30 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
can of chopped tomatoes 1
1 tin of chopped tomatoes
1 red onion
1 aubergine
80g chestnut mushrooms
2 garlic cloves
basil 3.18
20g fresh basil
1 courgette
40g Italian hard cheese †
1 tbsp Italian dried oregano
1 vegetable stock cube †
wheat berries
130g wheat berries †
2 tbsp Italian balsamic vinegar †
You Will Need
Pestle & mortar, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 can of chopped tomatoes (400g)
  • 1 red onion
  • 1 aubergine
  • 80g chestnut mushrooms
  • 1 garlic clove
  • 20g basil
  • 1 courgette
  • 40g Italian hard cheese<span class="strong">†</span>
  • 1 tbsp dried oregano
  • vegetable stock pot<span class="strong">†</span>
  • 130g wheat berries<span class="strong">†</span>
  • 1 balsamic vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 316 kJ
75 kcal
1940 kJ
459 kcal
of which saturates
1.4 g
0.8 g
8.8 g
4.7 g
of which sugars
11.3 g
2.3 g
69.3 g
14 g
Fibre 2.1 g 13 g
Protein 3.5 g 21.3 g
Salt 0.51 g 3.14 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 can of chopped tomatoes (400g)
chopped tomatoes 99.8%, salt
1 red onion
red onion
1 aubergine
80g chestnut mushrooms
1 garlic clove
20g basil
basil (100%)
1 courgette
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
1 tbsp dried oregano
dried oregano
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
130g wheat berries
wheat berry (gluten)
1 balsamic vinegar sachet (30ml)
wine vinegar(77%), concentrated grape must, potassium metabisulphite (sulphites)
  • Allergens highlighted by † (milk, celery, gluten, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Ratatouille & Pesto Wheat Berries

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Slice the courgette[s] into quarters lengthways and then chop into large bite-size pieces

Trim the green stalks off the aubergine[s] and chop into large, bite-size pieces

Cut the chestnut mushrooms into quarters (or crumble them into rough pieces)

2 Ratatouille & Pesto Wheat Berries

Add the chopped courgette, aubergine and mushrooms to a baking tray (use tin foil to avoid mess!) with a very generous drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 20 min or until the vegetables are golden and tender

3 Ratatouille & Pesto Wheat Berries

Meanwhile, peel and roughly dice the red onion[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 5-8 min or until beginning to soften and caramelise

4 Ratatouille & Pesto Wheat Berries

Meanwhile, add the wheat berries to a pot with plenty of boiled water and 1/2 [1] vegetable stock cube (you'll use the rest later!)

Cook over a high heat for 12-15 min or until tender with a slight bite

Once cooked, drain and return to the pot and leave to cool 

5 Ratatouille & Pesto Wheat Berries

Meanwhile, peel and finely chop (or grate) the garlic

Grate the Italian hard cheese finely 

Chop the basil roughly, including the stalks

6 Ratatouille & Pesto Wheat Berries

Once softened, add the chopped garlic to the onion and cook for 1 min

Add the chopped tomatoes, dried oregano, balsamic vinegar, 1 tsp [2 tsp] sugar, the remaining vegetable stock cube and a splash of water and cook for 4-5 min

Once cooked, remove the softened vegetables from the oven, add them to the pan and give everything a good old mix up - this is your ratatouille

7 Ratatouille & Pesto Wheat Berries

Meanwhile, grind the chopped basil and a pinch of salt in a pestle & mortar to form a smooth paste

Add 2-3 tbsp olive oil and most of the grated cheese, then transfer to a larger bowl

Tip: if you don't have a pestle & mortar, chop the basil leaves very finely and mix with olive oil

Add the drained wheat berries and mix to combine - these are your pesto wheat berries


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Serve the ratatouille over the pesto wheat berries

Top with the remaining grated cheese and a generous grind of black pepper


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